Brewing Science: A Multidisciplinary Approach

Mosher, Michael; Trantham, Kenneth

doi:10.1007/978-3-030-73419-0

Cited by 12 publications

(22 citation statements)

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“…The difference is in agreement with the research on the amylase activities of mung bean (Phaseolus aureus), cowpea (Vigna catjang), lentil (Lens culinaris), and chickpea (Cicer arietinum) [165]. The increase in amylase activity with an increase in steeping time is due to enzymes' activation during steeping and the penetration of the gibberellic acid by diffusion to the aleurone layers to prompt enzyme synthesis [79,101,102,166]. Based on steeping time, BGN seeds steeped at 48 could, however, give optimal αand β-amylase activities.…”

Section: Effect Of Steeping and Sprouting Time On α-And β-Amylase Act...supporting

confidence: 88%

“…The rate at which respiration occurs is majorly dependent on the quantity of water uptake by the grains [93,100,101]. Then, the seed modification is further encouraged by the gibberellic acids, a plant hormone that triggers movement from the embryo to the aleurone layer during steeping [101,102]. Additionally, Ref.…”

Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 99%

“…The sprout length depends on the modification of the grains during sprouting. The gibberellic acid, a plant hormone, diffuses into the aleurone layer to signal the production of enzymes for stimulating acrospires growth [101,110,111]. The 36 h steeped seeds sprouted from 24 to 144 h had the highest sprout lengths.…”

Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 99%

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Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25–30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

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Section: Effect Of Steeping and Sprouting Time On α-And β-Amylase Act...supporting

confidence: 88%

Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 99%

Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 99%

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Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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“…β-amylase, being an unstable enzyme at high temperatures, produces only maltose. Once its activity reaches a peak, it declines and then drops at an increase in temperature [104][105][106]. The activities of these enzymes (α-and β-amylase) are relatively dependent on the temperature and time of mashing and wort boiling [103], as shown in this study.…”

Section: Amylase Activities Of Bambara Groundnut Speciality Malts And...mentioning

confidence: 64%

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.

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“…A continuación, se colocó en una molienda con el fin de romper la cáscara del grano para separarlo del endospermo, lograr una trituración del 50 % y que quede expuesto para el proceso de maceración. En esta etapa se estableció una relación 1:3 de agua a una temperatura constante entre 65 a 70 °C, en donde se agregó la mezcla de adjuntos con el agua por 90 minutos para producir una proporción normal de azúcares fermentables (Mosher & Trantham, 2017). Después, se llevó a cabo un proceso de recirculado manual, el cual consistió en lavar, clarificar y filtrar el mosto separando la parte soluble de la insoluble (bagazo) y extrayendo los azúcares retenidos en el bagazo.…”

Section: Procedimiento De La Elaboración Artesanal De La Cervezaunclassified

Evaluación de la adición de centeno (Secale cereale) en la formulación de cerveza artesanal Belgian Pale Ale

Muñoz

2022

Enfoque UTE

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Esta investigación se ha enfocado en la utilización del centeno malteado y sin maltear para elaborar una cerveza artesanal estilo Belgian Pale Ale. El objetivo es innovar y explorar los atributos que brinda este cereal, además de evaluar los parámetros fisicoquímicos (color, pH, acidez, grado alcohólico y turbidez), microbiológicos (mohos y levaduras) y sensoriales (sabor, olor, color y textura). Se aplicó un diseño experimental con arreglo bifactorial A*B, con 3 repeticiones por tratamiento y 1 testigo, empleando la prueba Dunnett. En lo que respecta al test sensorial, se aplicó la prueba de contrastes de Kruskal Wallis utilizando el software estadístico SPSS Statistics. De forma tal que se constató que añadir el centeno malteado y sin maltear influyó significativamente en las características evaluadas en la cerveza artesanal, lo que da origen a un perfil propio de una Belgian Pale Ale, con el distintivo toque que brinda el centeno. Los tratamientos más destacados en cuanto al atributo de sabor y textura fue T5 (80 % malta base + centeno malteado); respecto al olor, destacó T1 (90 % malta base + centeno malteado), y en color resaltó T4 (85 % malta base + centeno sin maltear).

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Brewing Science: A Multidisciplinary Approach

Abstract: The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use.

Cited by 12 publications

References 0 publications

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Evaluación de la adición de centeno (Secale cereale) en la formulación de cerveza artesanal Belgian Pale Ale

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